We made a boatload of peanut butter this past weekend. It’s really simple, and costs much less than store-bought. We started with five pounds of peanuts from Amazon.
Since I had goat milk, I figured I’d try goat yogurt. I searched around for a good sous vide recipe. I am weird about leaving it out in a cooler overnight. But a sous vide where I can micromanage the temp, I’m good!
So one I made the goat cheese, I had to make something with it. I already had a dinner plan, so what to do? Make an amuse bouche.
On Friday night we went to this totally fancy restaurant in the middle of fing nowhere.
I’ve never been good at caramel. I’ve botched it the first time every time I’ve made it. Before now. Not sure if it is attention to detail or a better recipe, but this time it worked out and was fabulous.
So we went to a party on Saturday. With actual people. Shocking I know. It was out of town, and pot luck so i needed to have something that travels. So I decided on a charcuterie board.
I got some fantastic produce at the farmer’s market. And decided to make some salsa.
You can always tell when I’ve been watching Top Chef, because I make things like a trio of tiny vegetables amuse bouche. As I was watering, I noticed that the fairy tale eggplants were ripe, and that there were two squash blossoms ready, and… Continue Reading “Trio of Tiny Vegetables”
Us, on the way to the Farmers Market… “We need to restrain ourselves.”
So when we were in Lindsborg, we went to the Crown and Rye and had a wonderful dish, Varmlandskorv. It was a potato sausage in braised cabbage with beef broth. I had it with pea soup.